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Author Notes: This is my Aunt Betty's recipe, it's tried and true, you can't go wrong if what you are looking for are tangy, saucy and flavorful meatballs. They can be an appetizer or a main, my Aunt and my sister serve them with rice or mashed potatoes. I served them recently to my nephew Luke and he loved them, he insists his Mom now make them whenever there is ground beef available! —Katheryn's Kitchen
Serves 3-4 dozen
- 1 pound lean ground beef-I used ground turkey to make it a little more lean, a mix of both would also work.
- 1 egg beaten
- 1/2 cup fine bread crumbs
- 3 tablespoons chopped fresh parsley
- 1/2 cup finely chopped onion
- 1 teaspoon salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 12 ounce bottle of Heinz Chile Sauce
- 1 10 ounce jar of Grape Jelly
- 1 teaspoon fresh lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- Mix meat mixture and make small meatballs 1/2 inch- 1 inch in circumference. My Aunt adds them raw to the hot bubbling sauce but sometimes I bake them ahead of time in the oven, on a parchment or aluminum foil lined pan at 375 degrees F for about 20-25 minutes or until light brown. I then add them to the sauce and let them simmer for about 15 minutes on very low.
- For the sauce, just mix up all the ingredients and bring to a boil in a medium/large sized pot, you also need room for the meatballs. If you are adding the meatballs raw, gently place them in the sauce and let them simmer for about 30 minutes until cooked through and infused with the sauce. Serve hot with toothpicks as an appetizer or over rice as a main course with some veggies on the side.
- Tip: My Aunt mentioned you can freeze the sauce once it has cooled. Cook the meatballs before you freeze them. When ready to use, thaw the sauce and bring to a simmer in a pot and then add the thawed meatballs and let simmer for about 20 minutes. Serve hot.
- This recipe was entered in the contest for Your Best Family Recipe